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Spring Garden Rice
Source: U.S. Department of Defence | |
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 CEREALS AND PASTA PRODUCTS No.E 014 00
SPRING GARDEN RICE
Yield 100
Portion 3/4 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
170 cal
31 g
7g
2g
5 mg
302 mg
160 mg
Ingredient
Weight
Measure
Issue
RICE,LONG GRAIN
6-3/4 lbs
1 gal 1/8 qts
WATER,COLD
17-3/4 lbs
2 gal 1/2 qts
SALT
1-1/2 oz
2-1/3 tbsp
SQUASH,FRESH,SUMMER,SLICED
5-1/4 lbs
1 gal 1-1/4 qts
5-1/2 lbs
CARROTS,FRESH,SHREDDED
3-1/2 lbs
3 qts 2-1/2 cup
4-1/4 lbs
4-1/3 lbs
2 qts 1/4 cup
WATER
MILK,NONFAT,DRY
4 oz
1-5/8 cup
YOGURT,PLAIN,NONFAT
2-7/8 lbs
1 qts 1-1/4 cup
CHEESE,PARMESAN,GRATED
1-1/4 lbs
1 qts 1-3/4 cup
PEPPER,WHITE,GROUND
1/4 oz
1 tbsp
1/8 oz
1/4 tsp
GARLIC POWDER
BROCCOLI,FROZEN,SPEARS,THAWED,1-1/2""
3-1/4 lbs
2 qts
MUSHROOMS,FRESH,WHOLE,SLICED
1-2/3 lbs
2 qts 3 cup
1-7/8 lbs
10-1/2 oz
PARSLEY,FRESH,BUNCH,CHOPPED
10 oz
1 qts 3/4 cup
Method
1 Combine rice, water and salt; bring to a boil. Stir occasionally. Cover tightly; simmer 20 minutes or until most of the water is
absorbed. Remove from heat; transfer to shallow serving pans. Cover.
2 Combine squash and carrots in steam-jacketed kettle. Stir; cook 5 to 7 minutes or until tender crisp.
3 Reconstitute milk.
4 Add milk, yogurt, parmesan cheese, pepper and garlic powder to vegetables in steam-jacketed kettle. Stir well.
5 Add rice, broccoli, mushrooms, and parsley; mix lightly until all ingredients are coated with sauce. Bring to a simmer while
stirring, about 5 to 7 minutes. CCP: Internal temperature must reach 145 F. or higher for 15 seconds.
6 Remove to serving pans. CCP: Hold at 140 F. or higher for service.
Notes
1 In Step 1, 7 pounds 7 ounces brown rice, 9 quarts of water and 1-1/2 ounces salt may be used per 100 servings. Follow directions on
Recipe No. E 005 05, Steamed Brown Rice.
2 In Steps 1 and 2, oven method may be used; use boiling water for cold water; place 3-1/2 pounds or 2 quarts rice, 4-1/4 quarts water and
2/3 ounce or 1 tablespoon salt in each steam table pan; stir. Cover tightly; bake at 350 F. in a convection oven for 35 to 40 minutes or
until most of water is absorbed on high fan, closed vent.
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| Yield: 100 | Portion: 3/4 Cup |
| Calories: | 170 cal |
| Carbohydrates: | 31 g |
| Protein: | 7g |
| Fat: | 2g |
| Cholesterol: | 5 mg |
| Sodium: | 302 mg |
| Calcium: | 160 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| RICE,LONG GRAIN | 6-3/4 lbs | 1 gal 1/8 qts | |
| WATER,COLD | 17-3/4 lbs | 2 gal 1/2 qts | |
| SALT | 1-1/2 oz | 2-1/3 tbsp | |
| SQUASH,FRESH,SUMMER,SLICED | 5-1/4 lbs | 1 gal 1-1/4 qts | 5-1/2 lbs |
| CARROTS,FRESH,SHREDDED | 3-1/2 lbs | 3 qts 2-1/2 cup | 4-1/4 lbs |
| WATER | 4-1/3 lbs | 2 qts 1/4 cup | |
| MILK,NONFAT,DRY | 4 oz | 1-5/8 cup | |
| YOGURT,PLAIN,NONFAT | 2-7/8 lbs | 1 qts 1-1/4 cup | |
| CHEESE,PARMESAN,GRATED | 1-1/4 lbs | 1 qts 1-3/4 cup | |
| PEPPER,WHITE,GROUND | 1/4 oz | 1 tbsp | |
| GARLIC POWDER | 1/8 oz | 1/4 tsp | |
| BROCCOLI,FROZEN,SPEARS,THAWED,1-1/2"" | 3-1/4 lbs | 2 qts | |
| MUSHROOMS,FRESH,WHOLE,SLICED | 1-2/3 lbs | 2 qts 3 cup | 1-7/8 lbs |
| PARSLEY,FRESH,BUNCH,CHOPPED | 10 oz | 1 qts 3/4 cup | 10-1/2 oz |
| Method: | |
|
1 Combine rice, water and salt; bring to a boil. Stir occasionally. Cover tightly; simmer 20 minutes or until most of the water is absorbed. Remove from heat; transfer to shallow serving pans. Cover. 2 Combine squash and carrots in steam-jacketed kettle. Stir; cook 5 to 7 minutes or until tender crisp. 3 Reconstitute milk. 4 Add milk, yogurt, parmesan cheese, pepper and garlic powder to vegetables in steam-jacketed kettle. Stir well. 5 Add rice, broccoli, mushrooms, and parsley; mix lightly until all ingredients are coated with sauce. Bring to a simmer while stirring, about 5 to 7 minutes. CCP: Internal temperature must reach 145 F. or higher for 15 seconds. 6 Remove to serving pans. CCP: Hold at 140 F. or higher for service. Notes 1 In Step 1, 7 pounds 7 ounces brown rice, 9 quarts of water and 1-1/2 ounces salt may be used per 100 servings. Follow directions on Recipe No. E 005 05, Steamed Brown Rice. 2 In Steps 1 and 2, oven method may be used; use boiling water for cold water; place 3-1/2 pounds or 2 quarts rice, 4-1/4 quarts water and 2/3 ounce or 1 tablespoon salt in each steam table pan; stir. Cover tightly; bake at 350 F. in a convection oven for 35 to 40 minutes or until most of water is absorbed on high fan, closed vent. |
If you wish to link to this page, you can do so by referring to the URL address below this line.
Copyright © 1995-2019 ITA all rights reserved.
Source: U.S. Department of Defence